1-Begin with the puff pastry: Mix ⅔ cup cold water, 1 tbsp white vinegar, and optional 3 tbsp vodka in one bowl. In another, whisk 2 eggs with ⅛ tsp salt and combine with the water mixture. Process 5 cups all-purpose flour and 3 ½ sticks cold cubed butter until you get pea-sized crumbs, then mix in the wet ingredients to form a sticky dough. Shape it into a log, cut into 12 pieces, roll each into a ball, and chill for about 1 hour.

2-Next, make the custard: Whisk 7 egg yolks with 1½ to 2¼ cups powdered sugar and about ¼ cup milk, then add ⅔ cup all-purpose flour and another ¼ cup milk. Boil the remaining 5 ½ cups milk, gradually temper the egg mixture with the hot milk, and cook for 2-3 minutes while whisking. Stir in 1 tbsp vanilla extract and 1 ¾ sticks butter, then cool with plastic wrap on the surface.

3-Preheat your oven to 400°F. Roll out each dough ball into 11-12 inch circles, prick them with a fork to stop bubbles, and bake for 5-7 minutes until lightly golden. Trim the layers to about 10 inches, save the scraps for decoration, and let them cool.

4-Assemble the cake: Layer the pastry and custard alternately, ending with custard on top. Sprinkle the cake crumbs over the top, cover it, and let it rest at room temperature for 12 hours. Then, refrigerate for 12-48 hours for the best texture. If you used a ring, remove it, coat the sides with custard, press on crumbs, and garnish with 2-3 cups berries and powdered sugar if you like. Serve it chilled for the ultimate enjoyment.